Boneless Chicken Recipe
Easy Chicken Risotto Recipe
Risotto is most frequently eaten in fine restaurants, but that does not mean you cannot make it at home in your own kitchen. This simple recipe will teach you the basics of making a good risotto. You will be rewarded with a flavorful dish that you can serve as an appetizer for a formal meal or as a side dish. Full of delicious ingredients like cherry tomatoes, carrots, mushrooms and cheese, this tasty risotto can also be a meal unto itself.
Use fresh herbs if possible. They impart color as well as taste. Always use Arborio rice when making risotto. While other rices can be used, you will not end up with the creamy texture that risotto is known for. This is due to a high starch content in Arborio rice that regular white rice just does not have. Arborio rice is fairly easy to find in many grocery stores, so you should not have to spend a lot of time trying to find some.
When you serve your risotto, you may want to sprinkle a few sliced cut herbs on top or perhaps some grated Parmesan cheese for both flavor and presentation. This dish is so good you will find yourself making it again and again. Possibly, you will try other recipes for risotto as well. Once you try it, you will see why this recipe is worth the effort. With a little practice, risotto will become extremely simple and you will be able to make it whenever you feel like it.
Chicken Risotto with Vegetables
Ingredients -
2 pounds chicken breast halves, boneless, skinless
5 Tablespoons olive oil, divided
All purpose flour
1 onion, chopped
5 cloves garlic, chopped
1 pound mixed mushrooms, thinly sliced
3 carrots, thinly sliced
1 leek, washed well and thinly sliced
2 cups Arborio rice
4 cups chicken stock, simmering
1 cup cherry tomatoes, stemmed and halved
½ cup black olives, sliced
3 Tablespoons butter
¾ cup grated Romano or Parmesan cheese
¼ cup parsley, chopped
¼ cup basil, julienned (1 teaspoon dried)
2 Tablespoons thyme, chopped (½ teaspoon dried)
Salt
Pepper
Preparation:
Season both sides of the chicken with salt and pepper. Heat up 3 tablespoons of olive oil in a large skilled, using medium-high heat. Dredge your chicken in flour. Shake off any excess. Sauté the chicken until browned and cooked through. Drain it on paper towels. When it has cooled enough to handle, cut it into slices. Set aside.
Heat up 2 tablespoons of olive oil over medium high heat in a large saucepan. Add the onion, garlic, carrots, mushrooms, celery, and leeks. Cook until you see the mushrooms are beginning to brown. Add the rice, stirring constantly. Cook five minutes more, making sure the rice does not brown. Add in your wine, continuing to stir constantly. Let the wine totally evaporate. Now add the stock, ½ cup at a time. You must let each addition evaporate before adding the next.
After the fourth time you add broth, start tasting the rice. The rice should be al dente, like pasta, when done. Keep tasting frequently, because you do not want to overwhelm the rice with too much broth. Add your tomatoes, olives and chicken after the fourth addition of broth has been absorbed by the rice.
Remove from the heat. Stir in butter, parsley, cheese, basil, and thyme. Season to taste with salt and pepper. Serve immediately.
(Serves 6)
Chicken Risotto Recipe
Photo Description:
Chicken risotto does not have to be difficult to make. Add in plenty of broth, some wine and vegetables, mix in a little patience and a lot of stirring and you will be rewarded with a delicious risotto that you can be proud of. Risotto is known for its full flavor and tender texture. This recipe can teach you how to make a risotto with the best of them. Full of delicious flavors, this basic risotto will introduce your family to some great cooking.
